16/03/2013

Open Brie, Smoked Salmon and Dill Tartlet

Crisp pastry, creamy brie, smoked salmon and dill combined to make a simple , impressive starter.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

1 sheet frozen puff pastry, thawed
2 tablespoons lemon juice
1 teaspoon seeded mustard
1/3 cup extra virgin olive oil
1 tablespoon chopped dill
80g gourmet salad mix
8 slices smoked salmon
200g brie, sliced
extra dill, for garnish

Method

Cut pastry sheet into 4 squares and bake on an oven tray at 220°C for 8-10 minutes until puffed and golden. Allow to cool. Shake lemon juice, mustard, olive oil and dill together in a jar to make a dressing. Toss half the dressing with the salad mix. For each serving, place puff pastry square on a plate and top with salad mix, two slices of salmon and slices of brie. Drizzle with remaining dressing and serve garnished with extra dill.

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